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A medley of warm spices tempered with a touch of brown sugar is a great match for rich, nutritious pecans. They make a perfect nibble with a drink before dinner or afterward with a cup of espresso.

Source: EatingWell Magazine, Fall 2004


Recipe Summary test

1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 275 degrees F. Line a large baking sheet with parchment paper.

  • Combine chili powder, cumin, coriander, paprika, brown sugar and garlic powder in a small bowl. Toss pecans and Worcestershire sauce in a large bowl. Sprinkle the spice mixture over the pecans, tossing to coat. Spread the spiced nuts on the prepared baking sheet.

  • Bake the pecans, tossing every 8 to 10 minutes, until lightly browned and very fragrant, about 35 minutes. Transfer to a bowl; sprinkle with salt and toss well. Let cool.


Make Ahead Tip: Store in an airtight container for up to 1 week.

Refrigerate chili pecans in an airtight container for up to 1 month.

Nutrition Facts

2 tablespoons
200 calories; protein 2.8g; carbohydrates 5.9g; dietary fiber 3.4g; sugars 1.9g; fat 20g; saturated fat 1.7g; vitamin a iu 569.5IU; vitamin c 0.8mg; folate 6.7mcg; calcium 32.2mg; iron 1.3mg; magnesium 35.8mg; potassium 168.5mg; sodium 221.2mg; thiamin 0.2mg.

2 fat (mono)